• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Subscribe
  • My Story
  • Shop

Saporito Kitchen

menu icon
go to homepage
  • Recipes
  • My Story
  • Subscribe
  • Work with Me
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • My Story
    • Subscribe
    • Work with Me
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Homemade sauces and dips

    Published: Sep 17, 2021 · Modified: Sep 17, 2021 by Amanda · This post may contain affiliate links · This blog generates income via ads

    Hidden Veggie Pasta Sauce

    91 shares
    • Share35
    • Tweet
    • Yummly
    • Email
    • Print
    Jump to Recipe
    veggie pasta sauce in a mason jar and on penne pasta on a brown plate
    chopped veggies cooking in a pan and veggie pasta sauce with cheese stirring in

    This simple hidden veggie pasta sauce is packed full of flavor. Loaded with your favorite fresh garden vegetables, this light and easy sauce is perfect for pasta!

    brown plate of pasta topped with sauce and fresh basil with mason jars of sauce in the background this recipe!

    This post was originally published in September 2020 and has been updated for content.

    I love adding hidden veggies into different dishes, especially for my kids! Use all of your favorite veggies from the garden, the farmers market or the grocery store to make a delicious sauce that everyone will love! This sauce would be great on grilled pizza, homemade pasta or even lasagna!

    Jump to:
    • 🍅 Ingredient notes
    • 📋 Substitutions and variations
    • 🔪 Step by step instructions
    • ⭐ Expert tips
    • 🥡 Storage suggestions
    • 🥫 More sauce recipes
    • 📖 Recipe
    • 💬 Comments

    🍅 Ingredient notes

    peppers, squash, zucchini, tomatoes, cheese, tomato sauce, olive oil and spices
    • Fresh Vegetables - I like using zucchini, squash, bell peppers and tomatoes in this sauce. Other vegetables that would be great in this sauce are carrots, kale, eggplant, spinach or other squash varieties.
    • Tomato Sauce - This recipe uses tomato sauce as a base for the sauce. Store bought or homemade marinara sauce could also be used.
    • Fresh Herbs - To pack an extra flavorful punch, blend fresh basil, oregano or parsley into the cooked sauce. Dried herbs can also be used, but should be added when the veggies are being cooked down to give them time to release the flavors.

    📋 Substitutions and variations

    • Spicy - Dice up 1-2 fresh jalapeños and cook them with the other fresh vegetables to make this sauce spicy!
    • Vegan - Omit the pecorino romano from the recipe to make this sauce vegan.

    🔪 Step by step instructions

    Chop all of the fresh vegetables and heat a large skillet with the olive oil on the stovetop. Cook the vegetables for about 10-15 minutes until they start to soften and cook down.

    chopped vegetables on a cutting board and in a cast iron skillet with a wooden spatula

    Lower the heat and stir in the tomato sauce. Allow the sauce to simmer for 20-25 minutes until the vegetables are soft and easily mashed. Blend the sauce, working in batches if needed, to the desired consistency.

    wooden spatula stirring tomato sauce and veggies and blended sauce in a blender

    Return the blended sauce to the pan and stir in the cheese and garlic powder. Use the sauce immediately for pasta or cool it completely and store for use later.

    wooden spatula stirring in cheese into a veggie sauce and sauce on pasta with fresh basil

    ⭐ Expert tips

    • Cut all of the fresh vegetables into similar sized pieces for even cooking.
    • If you are pressed for time, cut the vegetables into small pieces, the smaller the vegetables are cut the faster they will cook.
    • Use a high powered blender to help blend the sauce super smooth.
    • When blending the sauce, make sure to start on low speed to prevent it from exploding out the top of the blender.

    🥡 Storage suggestions

    • This sauce produces approximately 2 quarts of sauce. If you are not using it right away, it should be cooled completely before storing it in airtight containers for later use.
    • For easy use and quick defrosting, store the sauce in small quantities. Typically 1 ½ cups of sauce is used for 1 pound of pasta.
    • This sauce will keep for 3 to 5 days in the refrigerator and up to 3 months in the freezer.
    • Let the sauce slowly defrost in the refrigerator or in a large bowl of cool water in the sink if you are short on time.

    🥫 More sauce recipes

    If you loved this recipe for hidden veggie pasta sauce, check out these other homemade sauce and dip recipes that I know you will love too!

    • Homemade Alfredo Sauce
    • Easy Spicy Sriracha Hummus
    • Whipped Ricotta with Lemon

    Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

    📖 Recipe

    mason jar filled with veggie pasta sauce on a wooden tray

    Hidden Veggie Pasta Sauce

    Amanda
    This simple hidden veggie pasta sauce is packed full of flavor. Loaded with your favorite fresh garden vegetables, this light and easy sauce is perfect for pasta! 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Sauces
    Cuisine Italian
    Servings 32 servings
    Calories 34 kcal

    Ingredients
      

    • 1 medium red bell pepper
    • 1 medium orange bell pepper
    • 1 medium zucchini
    • 1 medium yellow summer squash
    • 3 medium tomatoes
    • ¼ cup olive oil
    • ½ teaspoons kosher salt
    • ¼ teaspoon black pepper
    • 28 ounces canned tomato sauce
    • 1 teaspoon garlic powder
    • ½ cup grated pecorino romano cheese

    Instructions
     

    • Roughly chop all of the vegetables and set aside.
    • Heat a large skillet or pan on the stove top over medium heat with the olive oil.
    • Add in all of the chopped fresh vegetables and cook for 10-15 minutes until the vegetables are slightly softened. 
    • Reduce the heat to medium low and stir in the tomato sauce. Allow the sauce to simmer for 20-25 minutes or until the vegetables are completely softened and easily mashed.
    • Puree the sauce in a blender, working in batches if needed, to the desired consistency.
    • Add the blended sauce back to the pan and mix in the garlic powder and cheese.  
    • Use the sauce immediately or cool and store for later use.

    Notes

    • Cut all of the fresh vegetables into similar sized pieces for even cooking.
    • If pressed for time, cut the vegetables into small pieces. The smaller the vegetables are cut the faster they will cook.
    • Use a high powered blender to help blend the sauce super smooth.
    • When blending the sauce, make sure to start on low speed to prevent it from exploding out the top of the blender.
     

    Substitutions and Variations

    • Veggies - In addition to the vegetables listed above, carrots, kale, eggplant, spinach or other squash varieties would also be good in this sauce.
    • Tomato Sauce - This recipe uses tomato sauce as a base, however store bought or homemade marinara sauce could also be used.
    • Fresh Herbs - Add fresh basil, oregano or parsley at the end, right before blending to add extra flavor. Dried herbs can also be used, but should be added at the beginning when cooking the fresh vegetables to give them time to fully release the flavors.
    • Spicy - Dice up 1-2 fresh jalapeños and cook them with the other fresh vegetables to make this sauce spicy!
    • Vegan - Omit the pecorino romano from the recipe to make this sauce vegan.
     

    Storage Suggestions

    • This sauce produces approximately 2 quarts of sauce. If you are not using it right away, it should be cooled completely before storing it in airtight containers for use later.
    • For easy use and quick defrosting, store the sauce in smaller quantities. Typically 1 ½ cups of sauce is used for 1 pound of pasta.
    • This sauce will keep for 3 to 5 days in the refrigerator and up to 3 months in the freezer.
    • Let the sauce defrost slowly in the refrigerator or in a large bowl of cool water in the sink if you are short on time.

    Nutrition

    Serving: 0.5cupCalories: 34kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 187mgPotassium: 160mgFiber: 1gSugar: 2gVitamin A: 467IUVitamin C: 15mgCalcium: 24mgIron: 1mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!
    « Best Curry Chicken Salad with Grapes
    Sweet Potato Turkey Chili {No Beans} »

    Reader Interactions

    Comments

    1. Elizabeth says

      September 21, 2021 at 8:29 am

      5 stars
      So delicious! Thanks for sharing!

      Reply
      • Amanda says

        September 21, 2021 at 10:31 am

        Not a problem!

        Reply
    2. Oscar says

      September 20, 2021 at 6:35 pm

      5 stars
      Love that there is all these veggies in this sauce. They add so much flavour too and the kids didn't even notice.

      Reply
      • Amanda says

        September 21, 2021 at 10:31 am

        Awesome! So glad to hear it!

        Reply
    3. Jean says

      September 20, 2021 at 5:39 pm

      5 stars
      this is better than store bought! delicious and easy to prepare

      Reply
      • Amanda says

        September 21, 2021 at 10:30 am

        Thank you Jean, I'm so glad you enjoyed it. Thank you for trying the recipe!

        Reply
    4. Amanda Dixon says

      September 20, 2021 at 10:23 am

      5 stars
      This is such a great way to get a big dose of veggies! The sauce was really delicious and just full of flavor.

      Reply
      • Amanda says

        September 20, 2021 at 11:07 am

        Thanks Amanda, I'm so glad you enjoyed it!

        Reply
    5. Gwynn Galvin says

      September 20, 2021 at 7:23 am

      5 stars
      My grandkids will never know they're eating nutritious veggies when I make this sauce! And I love all the substitutions and variations that I can try too!

      Reply
      • Amanda says

        September 20, 2021 at 11:07 am

        Haha, that's the best part! Thanks!

        Reply
    6. Alexandra says

      September 19, 2021 at 8:16 pm

      5 stars
      A great way to get in those extra veggies!

      Reply
      • Amanda says

        September 20, 2021 at 11:07 am

        Agreed 🙂

        Reply
    7. Jerika says

      September 19, 2021 at 8:07 pm

      5 stars
      Wow! I can't wait to try this on my pasta. Thanks for sharing!:)

      Reply
      • Amanda says

        September 20, 2021 at 11:08 am

        Not a problem, can't wait to hear how it goes.

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    amanda scarlati of saporito kitchen

    Hi, I'm Amanda! Welcome to Saporito Kitchen. Here you will find tasty, seasonal homemade recipes that are designed to feed your family.

    More about me →

    as seen in text with logos for parade, msn, yummly, feedfeed, foodgawker, bloglovin

    Trending Recipes

    • Classic Italian Lasagna with Ricotta Cheese
    • Old School Italian Gravy
    • Creamy Crock Pot Chicken Marsala
    • Baked Mostaccioli con Ricotta
    • Sunday Pot Roast Dinner
    • Italian Lemon Olive Oil Cake

    Mother's Day Recipes

    • Strawberry Biscuits
    • Bacon Wrapped Dates with Manchego
    • Rossini Cocktail
    • Panko Crusted Salmon
    • Mini Lemon Cheesecakes with Mascarpone
    • Easy Spinach Salad with Pears

    Summer Recipes

    • Strawberry Rhubarb Cheesecake Bars
    • Easy Italian Steaks on the Grill
    • Grilled Peaches with Mascarpone
    • Summer Panzanella {Italian Bread Salad}
    • Shrimp Kabobs
    • Melon Prosciutto Salad
    • Pink Vodka Lemonade
    • Pizza on the Grill {with a stone}

    Footer

    as seen in text with msn, parade, side chef, feedfeed, foodgawker, flipboard, blogloving and trivet recipes logo

    ↑ back to top

    About

    • My Story
    • Work with Me
    • Shop

    Contact

    • Contact Us
    • Client Inquiry Form
    • Subscribe

    Disclaimers

    • Privacy Policy
    • Disclosures
    • Comment Policy
    • Nutrition Disclaimer

    copyright © 2022 Saporito Kitchen | all rights reserved